Found some butterflied pork chops in the fridge and decided to make a kick ass sandwich. I dipped the pork in egg, then flour and deep fried. I added swiss cheese, mayo, deli mustard, and romaine lettuce all on a kiasier roll.. Then I figured I needed bacon. I went to toss some in the pan, then saw the egg and flour sitting there, so I breaded and deep-fried the bacon as well. It was awesome. I only made it once because I could feel my heart slowing down as I ate it.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.

I make a lot of things pretty well, but a truly damn awesome daube de boeuf provencal (Southern French beef stew). It's got a lot of onion, garlic, carrot, wine, fresh thyme and rosemary in it. Oh, and beef too.

You take a huge order of Papa John's chicken wings, swoosh them around in the juice they come in until they're really soupy. Put them on wire racks on foil covered pizza pans. Put them under the broiler about 3 inches away and broil for about 5 minutes until almost dry and turning black at the edges. Turn them over and broil another 5 minutes or so until almost dry and turning black at the edges. Remove from oven and cool for 10 minutes. They should look dry and carmelized and black here and there.

/I make bread from scratch, yogurt, lots of things...but my modified Papa John's wings are the only thing that gets eaten at card games.

Red Shirt Blues:DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)4 garlic cloves (start with 3 then add more if you want to taste

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.

dodecahedron:Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)4 garlic cloves (start with 3 then add more if you want to taste3 tblsp pinenuts1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)1/4 cup grated Pecorino Romanodash of salt and pepperand maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.

I concur with these suggestions... but make sure the shallot really is small.

James!:I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(

I too make a really good guacamole. If I'm to be remembered, though, I'd like it to be by people who put tomatoes in their guacamole, because I'm haunting the shiat out of them. Prefereably while shaving or on the can.

I make just a couple of good things, but my only unique thing was Kahlua Cocoa krispie treats. Basically i simmered down some kahlua to syrup and added it to the marshmallow for the cocoa krispies. It actually made them too soft at room temperature, they were better when pulled right from the fridge. But it made for an interesting potluck BBQ dish.

CitizenTed:So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.

Cut a medium eggplant lengthwise into half inch steaks. Make a batter of corn meal, flour, white wine, egg, milk, salt and pepper. Batter the eggplant steaks. Heat some olive oil and thin sliced fresh garlic in a cast iron skillet. Put the eggplant steaks into the oil and let them brown, then flip and repeat. While that is going on, heat up some of your favorite marinara sauce. Boil some linguini. After the eggplant was nice and brown on both sides, take them out of the skillet, dump the linguini into the remaining olive oil and mix it up. Put the eggplant on top of the linguini. Poured the pasta sauce over the eggplant. Add a thick layer of shredded parmesan, provolone and mozzarella cheeses. Stick the skillet in the oven at 350 until the cheese is all brown and bubbly and the pasta is nice and crispy around the edges. Serve with some wine of choice.

Okay, my Black Forest cake attempts aren't as pretty, but they are delicious!

Here is a pretty good version of the recipe, though I've made a couple of types (one with a cherry/kirschwasser glaze over the chocolate frosting). You really do need to include Kirschwasser and cream to make the best ones, though.

My kids would say my chicken pot pie: http://www.box.com/s/w2wrajem55ldqo69x654 mostly because they keep asking for it a couple times a month.I'm fond of my grilled marinated shrimp, which I think I posted in the seafood thread a couple weeks back:

CitizenTed:So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.

Fail!

No acid with fish? Pshaw.

Lemon or red wine vinegar. Celery, finely diced, or celery salt. Don't forget to omit the salt from above if you use celery salt. Pimento or the above diced dill, which is excellent.

Mash the shiat out of the tuna before adding anything wet. Add Mayo and mix before adding acid to avoid concentrated bits.

I grew up in Hunterdon County, NJ. One of the healthiest white-tail populations around. Fed on corn and soybean. Dad and I used to hunt. Wasn't gamey at all. And especially not when I got done with it in that scallopine.

I loathe the idea of killing a deer but am considering it next season just to have a freezer full of delicious venison. When a T-Bone costs $15 at the grocery store, tastes like nothing or worse, and is likely crawling with bacteria from the factory farm/slaughterhouse killing Bambi's mom seems an imminently reasonable alternative. Maybe Elk?

Beat eggs in mixing bowl. Add all ingredients, except chips and nuts. Add those last.Bake in a greased Bundt pan for about 55 min at 350 degrees. Use a toothpick skewer to test for doneness.Let cook in pan about 10 min, then turn out onto a cake plate.Garnish with powdered sugar or chocolate syrup.Serve warm or cold.

Large scallops, seared golden on the edges over well oiled skillet, med high heat

Arugula risotto: Cook risotto as you would normally--adding chicken or vegetable broth (i prefer chicken broth or a combo) as the rice soaks it up. Put the arugula in a vegetable chopper with chopped garlic and blend, adding olive oil slowly to thicken the paste, much like you would prepare a pesto. (I have thrown in some pine nuts into this mix, with pleasant results). The mixture should be a bright evergreen, thick but with no chunks or leaves, when you are finished. Incorporate this into the risotto at the last minute, when the risotto is fully cooked, and resting on low heat--I like to add fresh grated parmesan for a salty kick and good consistency.

spoon risotto on plate, place scallops on top with an arugula leaf, serve with a chilled glass of Grillo, and panties will drop.

Don't have a pic of mine, and everything i saw on GIS was paltry in comparison.

Also, my Hot Foom Wings. I know Buffalo purists who have called me out on the breading, but I'm less about regional pride (I'm from Seattle anyway) than I am about that tasty crunch on the outside, and the way it holds on to lots of sauce.

I was making a raspberry cheesecake one time, but after pouring most the ingredients together I found that my mixer was broken. To get around this problem I put one of the metal beater into my cordless drill. Worked fine. Tasted good.

Beat eggs in mixing bowl. Add all ingredients, except chips and nuts. Add those last.Bake in a greased Bundt pan for about 55 min at 350 degrees. Use a toothpick skewer to test for doneness.Let cook in pan about 10 min, then turn out onto a cake plate.Garnish with powdered sugar or chocolate syrup.Serve warm or cold.

Good stuff.

Chocolate PUTTING??? Ohdammitsomuch, that should be PUDDING of course.

FREEDOM ONION SOUP:This is a bastardized version of French Onion soup. The name's a bit of a joke on the "freedom fries" thing, and also because after the French see what I'm doing with this project, they'll probably want their name taken out of the credits.

SOUP:In a skillet, cook the bacon until it's crispy. Break it up into pieces.Add the ground beef to the pan, and 1 Tablespoon of onion powder.Cook this until it's all browned up nicely.Open the soup. Pour it into the blender.Liquefy until completely smooth.Pour your now liquefied soup into the pan. Cover and simmer 10min.

TOAST:Toast slices of white bread in the toaster until golden brown.Take the toast out of the Toaster (this is where it gets tricky) and put your toast on the Toaster Oven baking tray. Top it with mozzarella Cheese.Toast your toast a second time, in the toaster oven, to melt the cheese and brown it up a bit.(repeat as necessary, two slices per person)

ASSEMBLY:Your ten-minute simmer should be nearly done. When it is, take the lid off your skillet. stir, and remove from heat.Ladle soup into bowls. Top with excess mozzarella cheese. Put two slices of "cheezy bread" on the side for dunking.And there you have it.

My 'Jugheads' Sausage Bombs'Pan sautee a big mess of green/red peppers and onionsset aside in a covered container when doneuse the same pan and cook up some links of good hot Italian sausageput one and a big heap of the peppers/onions over 2 slightly overlapped pieces of provolone on a poppy seed hoagie roll.It'll be a mess. Take outside and eat.

Thanks to those of you sharing recipes in this thread. I'll share a success and a disaster just for the hell of it.

The good idea: This turned out to be incredibly greasy, but still tasty and effective. Some friends and I were making some cannabutter and decided to make part of it garlic butter and the other part cinnamon butter. The garlic butter was used as a sauce on a pizza which we topped with chicken, shrimp, roasted garlic, artichoke hearts, mozzarella, and parmesan. We used the remaining garlic butter on bread sticks. The cinnamon butter was used on some bread sticks which were also sprinkled with brown sugar and drizzled with icing.

As for the disaster story, one of the most disgusting things I have ever tasted was when I had the bright idea as a teenager to try combining coffee with Dr. Pepper.